Zucchini Caviar in a Steamer
Description
Perfect for stocking up for winter. As you can see, you don’t need many ingredients—everything cooks in the rice cooker bowl. You’ll get one jar for the winter or one serving bowl for the table :) Let’s begin. Zucchini caviar in a steamer—recipe: 1. Ideally, use a young, still “milky” zucchini. Grate it on the coarse side of the grater, skin and seeds included. If the zucchini is older, peel it and remove the seeds. 2. Peel the carrot and grate it on the coarse grater as well. 3. Peel the onion and dice it into small cubes. 4. Wash the tomatoes (choose small ones), remove the stem end, and dice into small cubes. 5. Mix all the vegetables, then add salt, sugar, and sunflower oil. If you don’t want any oil in your zucchini caviar, you can leave it out—it still turns out well. 6. Put the still-raw zucchini caviar into the rice cooker bowl and steam for 35 minutes. 7. Peel the garlic and dice it very finely. 8. When the time is up, add the garlic and tomato paste to the rice cooker bowl. Mix everything and cook for another 20 minutes. 9. If you want to can the caviar, add vinegar not to the caviar itself but to the sterilized jar—1 teaspoon of 9% vinegar is enough. Pack the caviar in while it’s still hot! 10. If your steamer zucchini caviar is for tonight’s dinner or a holiday table as an appetizer, let it cool slightly, then transfer to a serving bowl and garnish with fresh herbs. Jars keep for up to a year in a cool place.